Indulge in the delightful taste of homemade raspberry flapjacks! Perfectly chewy and bursting with fresh raspberries, these classic treats are ideal for breakfast, snack time, or a sweet afternoon pick-me-up. Enjoy a delicious blend of wholesome oats and juicy berries in every bite.
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The buttery, sweet oats and tart raspberries create a heavenly flavour combination!
These flapjacks are soft, squidgy, and deliciously fruity. You’re going to love them!
👩🍳Love fruit flapjacks? Try my easy sticky date flapjacks or banana peanut butter and honey flapjacks next!
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✔️ Why you'll love this recipe!
- This flapjack recipe is easy and perfect for novice bakers and kids. The ingredients are readily available and the process is simple.
- Raspberry flapjacks are versatile: great for breakfast, lunchboxes, teatime, or dessert. They’re a reliable treat for any time of the day.
- The recipe is adaptable. Add more fruits, nuts, or experiment with different sweeteners and spices to suit your taste.
- If you have leftovers (though they’re so delicious, you might not!), you can freeze them for later.
🛒 Ingredient notes
Only a handful of pantry staples are needed to make this easy fruity flapjack recipe.
Golden Syrup - or swap for runny honey.
Butter - unsalted butter is best.
Sugar - I like to use a combination of light brown sugar and crunchy demerara sugar for the best soft texture.
Vanilla Extract - use a good quality extract for extra flavour.
Porridge Oats - use ordinary rolled porridge oats. Don't use jumbo oats as they don't absorb the melted butter mixture very well. Quick cook oats can also be used but the texture will be very soft.
Raspberries - fresh, ripe raspberries, or swap for blueberries or blackberries. You could also use freeze-dried raspberries for a more intense flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large saucepan melt together the butter, golden syrup, and sugars over a low heat.
Two: Take the pan off the heat and stir in the vanilla extract, oats and raspberries.
Three: Press the mixture into a greased and lined 20cm square (8 inch) baking tin.
Four: Bake in the oven for 22-25 minutes until golden on top.
💡 Pro Tip - the flapjack will still look soft when you take it out of the oven but it will firm up on cooling.
Five: Immediately score the top of the flapjacks with a sharp knife, then leave them to cool in the tin for at least 1 hour (I often leave them overnight) before cutting them into bars.
Top Tips
- Grease and line your baking tin with nonstick baking paper (parchment) to prevent the flapjacks from sticking.
- Use a large, non-stick, heavy-based saucepan to melt the butter, brown sugar, and syrup together. Ensure it's big enough to mix in the oats as well.
- Firmly press the flapjack mixture into the tin to ensure the bars hold together and don't crumble when cut.
- Allow the flapjacks to cool completely in the tin before cutting them into bars.
🍴 Serving suggestions
These easy raspberry flapjacks are perfect for a post-work-out energy boost, a quick grab-and-go breakfast, or an after-school snack for the kids.
You could even serve a slice of raspberry flapjack with vanilla ice cream or Greek yogurt for a quick and easy dessert.
I often serve them for afternoon tea, alongside other classic bakes such as air fryer scones and chocolate tiffin.
📖 Variations
- Add in 50g of chopped pecan nuts for raspberry and pecan flapjacks.
- Drizzle the top of the flapjacks with dark chocolate or white chocolate and sprinkle with sea salt for extra decadence.
- Mix in dried fruit such as raisins and chopped apricots for a fruitier flavour.
- Swap the berries - blackberries and chopped strawberries would also work.
- Swap the golden syrup for honey.
🥡 Storage
Store - The flapjacks will keep in an airtight container for up to a week.
Freeze - Freeze the flapjacks for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
Yes, you can use frozen raspberries and there is no need to defrost them first.
Blueberries, blackberries, and diced apples make great alternatives.
Yes, chocolate chips can be a delightful addition. They add an extra layer of indulgence to the flapjacks. Just sprinkle them in before baking.
If you leave flapjacks in the oven for too long, they risk becoming hard. The optimal time to take them out is when they've achieved a beautiful golden colour and although they might seem slightly soft when fresh out of the oven, rest assured that they will firm up during the cooling process.
😋More oat recipes
More flapjack recipes
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Recipe
Easy Raspberry Flapjacks Recipe
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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Saucepan
Ingredients
- 225 g Butter
- 100 g Demerara Sugar
- 100 g Light Brown Sugar
- 5 tablespoon Golden Syrup
- 1 teaspoon Vanilla Extract
- 360 g Oats
- 125 g Raspberries
Instructions
- Preheat the oven to 180°C (160 fan, Gas 4) and line a 20cm (8") Square baking tin with baking paper.
- In a large saucepan melt together the butter, golden syrup, and sugars over a low heat.225 g Butter, 100 g Demerara Sugar, 100 g Light Brown Sugar, 5 tablespoon Golden Syrup
- Take the pan off the heat and stir in the vanilla extract, oats and raspberries.1 teaspoon Vanilla Extract, 360 g Oats, 125 g Raspberries
- Press the mixture into a greased and lined 20cm square (8 inch) baking tin.
- Bake in the oven for 22-25 minutes until golden on top.
- Immediately score the top of the flapjacks with a sharp knife, then leave them to cool in the tin for at least 1 hour (I often leave them overnight) before cutting them into bars.
Notes
- Add in 50g of chopped pecan nuts for raspberry and pecan flapjacks.
- Drizzle the top of the flapjacks with dark chocolate or white chocolate and sprinkle with sea salt for extra decadence.
- Mix in dried fruit such as raisins and chopped apricots for a fruitier flavour.
- Swap the berries - blackberries and chopped strawberries would also work.
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